Easy Low Carb Eggplant Stir Fry
This Easy Low Carb Eggplant Stir Fry is bold, nourishing, and totally gluten-free. Made in one pan with fresh eggplant, peppers, garlic, and a tamari-based sauce, it's a quick and cozy dinner packed with flavor and ready in under 30 minutes.
Equipment
- large skillet or wok
- knife
- cutting board
Ingredients
Main Ingredients
- 1 large eggplant diced into 1-inch cubes
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 tbsp avocado oil or olive oil, divided
- 2 tbsp gluten-free tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 0.5 tsp red pepper flakes optional
- 1 green onion sliced, for garnish
- toasted sesame seeds optional garnish
Optional Protein Add-Ins
- cubed tofu or chicken breast pan-seared
- cooked shrimp add at the end
Instructions
- Sprinkle diced eggplant with salt and let sit for 15 minutes to draw out moisture. Pat dry thoroughly before cooking.
- Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add eggplant and cook 7–8 minutes until golden and tender. Remove and set aside.
- Add remaining oil to the pan. Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add red and green bell peppers and stir-fry for 3–4 minutes until crisp-tender.
- Return eggplant to pan. Stir in tamari, rice vinegar, sesame oil, and red pepper flakes. Cook for 2–3 minutes until combined and heated through.
- Garnish with sliced green onions and sesame seeds. Serve warm with optional protein.
Notes
This dish is best fresh but can be refrigerated for up to 4 days. Reheat in a skillet for best texture. Freezing is possible, but eggplant softens more after thawing. Add your favorite protein for a more filling meal.
Nutrition
Calories: 260kcalCarbohydrates: 18gProtein: 5gFat: 20gSaturated Fat: 2.5gSodium: 540mgPotassium: 680mgFiber: 7gSugar: 8gVitamin A: 950IUVitamin C: 95mgCalcium: 40mgIron: 1.8mg
Tried this recipe?Let us know how it was!